Pizza Topper T4. Double-walled hood with stone, up to 260 degrees.
The Pizza Topper T4 is a double-walled stainless steel hood with a thermometer and a 2.5 centimeter thick pizza stone for the Thüros T4. Not a pizza oven, not a barbecue hood, not for other Thüros models.
The Pizza Topper T4 comes with a pizza stone measuring 30 by 40 centimeters and is exclusively for the Thüros T4. Pizza from a household oven fails due to one single number: 250 degrees. For a thin, bubbly base, you need double that, and charcoal effortlessly provides exactly that.
Why double-walled
The hood has two walls with air in between. This layer acts as insulation and keeps the heat inside the cooking chamber instead of letting it escape to the outside.
The effect is measurable in the top heat. A single-walled hood constantly loses heat at the top, the topping remains pale, while the bottom is already dark. With a double wall, the heat from the top and bottom arrives almost equally.
The stone makes the base
The included pizza stone is 2.5 centimeters thick. That's more than most stones for the oven, and it's why it works.
A thick stone stores heat and releases it suddenly to the dough as soon as the pizza is placed on it. Thin stones cool down when being topped, and the base becomes tough instead of crispy. Good to know: Let the stone heat up for at least 30 minutes before the first pizza goes on.
Not just pizza
What works for pizza also works for tarte flambée, flatbread, and free-form loaves of bread. The stone draws moisture from the dough, making the crust firm.
The topper is not suitable for casseroles and roasts; the barbecue hood is the right choice for those. This is about short, very high heat, not long cooking.
What you should consider
The grill lid does not need to be opened during baking; the heat remains in the topper. The thermometer indicates when it's ready.
One limitation: a pizza stone absorbs fat and oil and can never be completely cleaned. Stains are part of it. Anyone expecting a pristine stone will be disappointed — with every use, it gets darker and better.
The detour via the oven is eliminated.
